• 2 heads fennel, thinly sliced
  • 3 blood oranges
  • ½ red onion, thinly sliced
  • 1 large spoon of pitted Castelvetrano olives, smashed
  • 1 Tablespoon extra virgin olive oil
  • Salt and black pepper, to taste

Passo a passo

  1. Soak fennel and red onions in ice water for 15 minutes. Dry completely.
  2. Supreme the oranges and squeeze the juice out of the remainder of the orange and reserve.
  3. In a small bowl whisk together the reserved orange juice, olive oil, salt, and pepper. Toss fennel with dressing.
  4. To assemble the salad put oranges on the bottom of a plate. Top with fennel, onions, and olives.